I googled and came up with this recipe.

Here is a link that might be useful: Kentucky Fried Chicken recipe

The link below will take you to two KFC Copycats. I first saw the Marie Walsh variation around the late 70's. Maybe a little earlier. I believe it appeared in Family Circle or Woman's Day. Her KFC version included instructions for a KFC chicken broth and a KFC gravy using the chicken drippings. I don't see those online but can pass them along if you're interested.

I've never made the recipe but I remember at the time readers said it came very close to the "early" KFC.

If you scroll lower on the page you'll see a second KFC copycat that calls for pressure-frying the chicken in a pressure cooker. You might like the seasoning for that one, but pressure frying chicken in 6 cups of 400 degree oil is potentially dangerous. There's no telling what might happen, but at the least the rubber seal could be destroyed by the hot oil.

The exception would be a Fagor or Magefesa pressure fryer (i.e. marine pressure cooker) with a bar clamp and a low-pressure setting (6-7 psi) specifically designed for pressure frying. Not all Fagors or Magefesas, just those like this one:

Fagor Super Cooker Pressure Cooker & Fryer

I hope this helps.

Carol

Here is a link that might be useful: Marie Walsh's Kentucky Fried Chicken

I always wondered if the pressure cooking was the reason KFC is always so greazzzy. I mean, it tastes fine while I'm eating it, but I always feel oogy afterwards, like I should keep wiping my face and hands. Does it push the oil into the chicken? I've never had home made fried chicken that made me feel like that.

I remember as a kid, trying the mashed potatoes for the first time. As my mother always made them from real potatoes, mashing them with a hand masher, they had texture and tasted like potatoes. I couldn't believe that bland, gluey mass was potato.

I do love their cold slaw though...probably because they put more sugar in it than I would ever feel right about adding. :D

I worked at a KFC one summer when I was a teenager, back when they only had the original recipe style.

I remember getting phone calls from people wanting to know what the "eleven herbs and spices" were. We didn't know the secret -- the coating mix came pre-packaged with no label listing ingredients.

I sold at the counter and the kids in the back cooked the chicken in big pressure cookers full of oil. The manager gave us the left over chicken that didn't sell that day when we went home at night, so I ate a lot of it.

Too much.

I can't bear to eat original recipe now, only the crispy, but I find that pretty salty.

You might be thinking of "broasted" chicken. You find it a a lot on the menus of Amish and Mennonite restaurants. I had it the last time I was in Ohio, in Holmes County. I don't know that KFC chicken was broasted (and I say "was" because I don't think it's the same as it was when I was a kid), but it may have been. The broasted chicken in Amish restaurants is so good, I usually bring a dinner home for DD, too.

Here is a link that might be useful: Broasted Chicken

I remember years ago hearing that KFC was pressure-fried. Once in a while my DH gets a yen for it, but the only way I can manage is to peel all the skin off. I think the mashed potatoes are horrible. Pasty and chalky-tasting. I don't know how they achieve that particular combination.

But I do like the cole slaw.

Carol

I just love broasted chicken, both of our local grocery stores carry it. The coatings is always extra tasty and crisp and the chicken is always nice and moist. But nothing beats mom's fried chicken, which reminds me I need to talk her into making some soon:)

Stacie
girlsingarde

When I was a kid we lived in San Francisco for a few years and a particular treat was when my mother brought home "Chicken Delight"...don't cook tonight, call chicken delight!...and I wonder if it would be as good now as I thought it was then?

I probably remember it through my childish palate, the one that recalled Circus Peanuts as delicious (bleah!)